Show me your BOLLER.

Sigrunn is very serious about boller baking.

Like brun ost, boller are a very important part of being a real Norwegain. There is even an offical boller day every February known as Fastelavn, where you eat boller with cream before you start lent. Every other day of the year boller can be bought in supermarkets, petrol stations and bakeries. The best ones though are made by Grandma. My Grandmother makes them plain, but I love them with raisins or with chocolate chips. It is also nice to add some cinnamon or some cardamon.

They look boring, but they taste far from it. I suppose they are like the Norwegian scone, simple, but delicious.

Alex Taucher says "Boller are SUPER, they just taste so good".

Ingredients

500 gm plain flour

150 gm sugar

100 gm butter

275 ml milk 

1 packet of fresh yeast

1 egg

Handful of raisins or chocolate, or both.

Method

Heat oven to 200 degrees.

Rub butter and flour.

Add sugar, milk, egg and raisins to flour mix.

Kneed until it's a nice smooth dough.

Place dough in a warm, sheltered place to rise.

When dough has doubled in size, roll 12 boller.

Rise boller again.

Bake for 20 minutes at 200 degrees until golden brown.

Best consumed fresh and warm, with friends.